Ingredients for 4 people:
350 g of Rustichella d'Abruzzo egg tagliatelle
75 gr of Parmigiano Reggiano
1 shallot
½ glass of dry white wine
75 ml of Rustichella d'Abruzzo extra virgin olive oil
1 Tuber Aestivum Truffle
1 sprig of parsley
Black pepper to taste
Preparation:
In a pan, gently fry the thinly sliced shallot with a sprinkling of black pepper. Once it is golden, blend with half a glass of white wine and let it evaporate. Meanwhile, cook the egg Tagliatelle in plenty of salted water and once cooked, drain and pour them into the pan with a drizzle of oil. Stir over low heat adding the chopped parsley, a sprinkling of ground pepper, and turn off after a minute. Serve and add thin flakes of truffle completing with grated Parmesan.
Ingredients for 4 people:
320 g of Rustichella d'Abruzzo egg fettuccine
150 g of butter
Parmigiano Reggiano q.s.
Ground pepper to taste
Salt to taste.
Preparation:
Bring the water to a boil and add salt. Drop the fettuccine and in the meantime melt the butter into small pieces over low heat. Drain the pasta while still al dente and stir in a pan with butter, Parmesan, and a glass of cooking water. Serve and decorate with a sprinkling of ground pepper.
Ingredients for 4 people:
250 gr of Garganelli Rustichella d'Abruzzo
400 gr of pioppini mushrooms
20 gr of butter
2 tablespoons of Brandy
½ glass of white wine
2 tablespoons of Rustichella d'Abruzzo extra virgin olive oil
1 stick of celery
1 clove of garlic
1 sprig of parsley
salt
pepper
Preparation:
Clean the pioppini by removing the ends of the stems. Put them in a colander and wash them quickly with cold water, drain and dry them thoroughly. Slice the celery well and brown it in a game with butter, oil, and garlic. Add the mushrooms, brown them over high heat for a couple of minutes, add salt, pepper and sprinkle first with the brandy and then with the winemaking them evaporate. Lower the heat and add the black olives, mix with a wooden spoon and turn off after a couple of minutes. Meanwhile, cook the garganelli in plenty of boiling salted water, drain when al dente and immediately transfer them to the pan with the mushrooms and olives. Sprinkle them with a handful of washed and finely chopped parsley and brown them over high heat for a few moments. Serve and serve.
